Methods and systems for preparing a customized health condition-specific personal eating plan

Abstract

The present invention relates to methods and systems for preparing a health condition-specific eating plan for a subject that is based on personal healthcare information from the subject. The personal healthcare information from the subject is used to identify the preexistence of one or more health conditions, as well as the risk for developing health conditions in the future. This information is then used to generate a list of foods that are beneficial for treating the health condition(s) if incorporated into the subject's eating plan. The customized selection of foods is based on the phytochemical content and density of the foods.

What is claimed is: 
     
         1 . A computer-implemented method for preparing a health condition-specific personal eating plan for a subject based on phytochemical content and density of foods, the method comprising the steps of:
 preprogramming the computer with:
 a list of phytochemicals that are known to be beneficial for treating the health condition; 
 a list of foods known to contain the phytochemicals at a given density; 
   and
 the density of those phytochemicals in the foods; 
   obtaining data from the subject, wherein the data comprises personal healthcare information and eating behaviors;   processing the data to determine if the subject has one or more existing health conditions or a risk for developing one or more health conditions; and   generating a health condition-specific list of foods to incorporate into the subject's personal eating plan that is customized for the subject based on their health condition or conditions, or risk of developing the health condition or conditions;   wherein the health condition-specific list of foods is based on the phytochemical content and density of the foods.   
     
     
         2 . The method according to  claim 1 , wherein the food is unprocessed plant-based food. 
     
     
         3 . The method according to  claim 1 , wherein the foods are selected for the list of foods without considering their caloric value. 
     
     
         4 . The method according to  claim 1 , wherein the subject's risk of developing the health condition is ranked. 
     
     
         5 . The method according to  claim 4 , wherein the ranking is low, medium or high. 
     
     
         6 . The method according to  claim 1 , wherein the foods on the list of foods are ranked. 
     
     
         7 . The method according to  claim 6 , wherein the ranking is in order of the phytochemical density of the foods. 
     
     
         8 . The method according to  claim 1 , further comprising generating the list of foods based on glycemic index of the food. 
     
     
         9 . The method according to  claim 1 , wherein the list of foods is categorized into food groups. 
     
     
         10 . The method according to  claim 1 , wherein the food groups comprise comprise cooked vegetables, colorful vegetables, fruits, nuts & seeds, beans, and whole grains & starchy vegetables. 
     
     
         11 . The method according to  claim 1 , wherein the list of foods further comprises portion sizes for each of the foods on the list. 
     
     
         12 . The method according to  claim 9 , further comprising generating a daily or weekly intake plan for the subject that includes serving numbers to ingest in each food groups. 
     
     
         13 . The method according to  claim 1 , further comprising generating a list of recipes that include the foods on the list of foods. 
     
     
         14 . A method for preparing a health condition-specific personal eating plan for a subject based on phytochemical content and density of foods, the method comprising the steps of:
 providing the subject with a list of phytochemicals that are known to be beneficial for treating the health condition;   providing the subject with a list of foods known to contain the phytochemicals at a given density;   analyzing personal healthcare information and eating behaviors of the subject to determine if the subject has one or more existing health conditions or a risk for developing one or more health conditions; and   generating a health condition-specific list of foods to incorporate into the subject's personal eating plan that is customized for the subject based on their health condition or conditions, or risk of developing the health condition or conditions; and   the subject consuming at least one food on the health condition-specific list of foods;   wherein the health condition-specific list of foods is based on the phytochemical content and density of the foods.